These just might be the perfect side to your juicy steak tonight!
Inspired by the flavours of our famous Reuben sandwiches, we’ve made a loaded potato that is piled high with sauerkraut, cheese and Russian dressing. We’ve used cured chorizo sausage for that smoky flavour, but bacon or pastrami would work too!
2 large baking potato (russet or white)
Olive oil
Kosher salt & freshly ground black pepper
1 tbsp butter
4 tbsp shredded swiss or cheddar cheese
¼ cup sauerkraut, try Wild Culture Ferments
¼ cup chorizo sausage, cooked & diced
2 tbsp Russian dressing
2 tsp chives, finely chopped as garnish (optional)
Preheat oven to 400F. Scrub the potatoes under water and pat dry. Rub the potatoes with olive oil and season the outside of the potatoes with salt and pepper on all sides. Prick the potatoes with a fork, about 5-6 times all over to allow the steam to escape.
Bake the potatoes directly on the middle rack (or use a baking sheet). Bake the potatoes for 50-60 minutes, until they are soft. Transfer the potatoes to a cutting board to cool down enough to handle.
Cut a ½ inch thick slice off the top of each potato. Scrape the flesh from the slices into a large bowl and discard the skins. Remove the flesh from inside the potatoes into the large bowl, leaving a ¼ inch thick shell.
Add the butter and season the potato flesh with salt and pepper. Mash with a potato masher without overworking (lumps are ok). Season to taste with more salt and pepper.
Scoop the potato flesh back into the potato skins.
Top the potatoes with sauerkraut, cheese, and chorizo sausage. Return the potatoes to the oven for 5 minutes to melt the cheese. Remove from the oven. Drizzle with Russian dressing and garnish with chives if desired.
